Ingredients

The following ingredients have 8 Servings
  • 3 tbsp extra virgin olive oil
  • 1 large onion (finely chopped)
  • 4 stalks of celery (chopped)
  • 3 large carrots (peeled and chopped)
  • 2 tbsp minced garlic
  • 1 stick unsalted butter
  • 1/2 cup all purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 32 oz reduced sodium chicken broth (plus 16 oz)
  • 2 cups shredded cheese (mild cheddar)
  • 1 tsp hot sauce
  • 3 cups cooked shredded chicken
  • 3-4 cups cooked white rice
  • 1/2 cup sour cream
  • salt and pepper to taste

Instruction

  • Place oil in large dutch oven over medium heat. When hot, add onion, celery and carrots, stirring and cooking for about 10 minutes. Stir in garlic and cook for about 1 minute. Once veggies are tender, reduce heat to low.
  • In a separate large saucepan melt the butter over medium heat. Slowly whisk in the flour, salt and pepper until thick and bubbly. Slowly whisk in 32 ounces chicken broth.
  • Increase heat slightly and keep whisking until broth gets thick and creamy, about 3-5 minutes. Once thick, reduce heat to low and add cheese, stirring until smooth then add hot sauce.
  • Add cheese sauce to veggies then add cooked chicken and rice. Add remaining 16 ounces of chicken broth and sour cream to soup, stirring to combine. 
  • According to your preference you may want to add more broth or milk for a thinner soup. Stir, taste and season with additional salt and pepper according to your liking. Reduce heat to low and serve!